🍜 Lomi

Soup · Main ingredient: Pork · ⏱ 20 min · Serves 5 · ~₱295 · Best for: Dinner, Lunch, Snack

Ingredients

• 400 g 400g fresh lomi noodles (thick fresh egg noodles)
• 250 g 250g pork belly, sliced into strips
• 100 g 100g pork liver, sliced thin
• 150 g 150g shrimp, peeled and deveined (optional)
• 100 g 100g kikiam (fish sausage), sliced, optional
• 4 clove 4 cloves garlic, minced
• 1 pc 1 medium onion, chopped
• 1 cup 1 cup cabbage, sliced
• 1 cup 1 cup carrots, julienned
• 2 tbsp 2 tbsp soy sauce
• 2 tbsp 2 tbsp fish sauce (patis)
• 0.3333 cup 1/3 cup cornstarch dissolved in 1/2 cup water
• 2 pc 2 eggs, beaten
• 0.5 cup 1/2 cup crushed chicharon, for topping
• 2 stalk 2 stalks spring onions, chopped
• 0.25 tsp Ground black pepper, to taste
• 1 pc Calamansi, for serving

Instructions

1. Heat a little oil in a large pot and sauté garlic and onion until fragrant.
2. Add pork belly strips and cook until lightly browned, about 5 minutes.
3. Add pork liver and cook for 2-3 minutes, then add shrimp and kikiam, cooking until shrimp turns pink.
4. Pour in the broth, season with soy sauce and fish sauce, and bring to a boil.
5. Add carrots and cabbage; simmer for 3-5 minutes until slightly tender.
6. Add the fresh lomi noodles directly into the pot and cook for 5-7 minutes until noodles are soft and the soup thickens naturally from the egg noodles.
7. Stir in the cornstarch slurry gradually to thicken the soup to a hearty, gloopy consistency, stirring constantly to avoid lumps.
8. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create egg ribbons.
9. Season with ground black pepper and adjust salt or fish sauce to taste.
10. Ladle into bowls, top with crushed chicharon and spring onions, and serve hot with calamansi.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.